Fava Bean and Herbed Ricotta Pasta

Warm cheese tortellini tossed in herbed ricotta, and topped with fava beans and a tomato confit.

TOMATO CONFIT:
1 ½ pints halved cherry tomatoes
⅓ cup extra-virgin olive oil
5 peeled and smashed garlic cloves (or 2 tsp Gourmet Garden Stir-In Garlic Paste)
4 scallions, thinly sliced – bulb and green stalk
¼ teaspoon Kosher salt
2 tablespoons pine nuts

FAVA BEANS & PASTA:
3 pounds fava bean pods
1 16-ounce package cheese tortellini

HERBED RICOTTA:
½ cup ricotta cheese
¼ cup chopped basil
2 tablespoons Parmesan cheese
½ teaspoon Kosher salt
½ teaspoon ground black pepper

View the full recipe at The Wimpy Vegetarian →